These Breakfast Sausage Pancake Mini Muffins are quicker to make than pancakes and heartier too, thanks to the addition of breakfast sausage. This recipe makes 24 mini muffins which can be enjoyed freshly made or frozen and saved for a busy morning.
- Canola Oil or Melted Butter
- Baking Soda
- Baking Powder
- Breakfast Sausage
How to make Sausage Pancake Muffins
- Brown the Sausage
- Mix the batter
- Combine the cooked sausage with the pancake batter
- Divide equally into mini muffin tins
How to Freeze Pancake Muffins
Freeze on a cookie sheet and then place in an airtight container. These will last for up to 9 months in the freezer. The reason you would want to freeze them on a cookie sheet first is to prevent them from sticking together. From frozen, they reheat in less than a minute in the microwave when you are ready to eat them.
Yes, they will bake perfectly! Each brand varies in ratio but the smallest option on the box should work great for this recipe. If you have a bit leftover, make more muffins 🙂
Yes, cook and dice the bacon and proceed with the recipe as is.
I haven't tested the ratio of those flours with this amount of liquid. If you have dietary restrictions my advice would be to use your favourite pancake recipe using these flours, add sausage to that recipe and bake in the muffin tin. Bake time should be similar but you will know when they are done with the good old toothpick test.
Sausage Pancake Mini Muffins
- Mini Muffin Tin
- 1 pound Ground Breakfast Sausage
- 1 Cup Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 1 Tablespoon Sugar
- ¼ Teaspoon Salt
- 1 Egg
- 1 Cup Milk
- 1 Tablespoon Butter Melted (or canola oil)
- Cooking Spray for the muffin tin
Preheat Oven to 400°F
- Brown Breakfast sausage and break into as small of pieces as possible. If you don't have a special tool to help you do this, I find that once the sausage is cooked, a potato masher breaks apart the sausage wonderfully!Once browned, drain any excess fat and set aside.
- Sift the flour, baking soda, baking powder, salt, and sugar together. If you don't have a sifter you can use a whisk to break apart clumps and combine the ingredients.
- Add the milk, egg and melted butter to the dry ingredients. Stir to combine.
- Spray your muffin tin with cooking spray (canola oil) This recipe makes 24 in total.Evenly divide the batter into the muffin tin and bake for 12 minutes.Enjoy with some Pure Canadian Maple Syrup.